This salad is a super fast variation of Pascale Naessens’ recipe. The ingredients are the same but the preparation method differs. Perfect for a weekday lunch!
Roast the pine nuts in a pan without oil for a few minutes until they turn brown. Stay close, because this can happen fast and you don’t want black pine nuts in your salad…
Pick the leaves off the flat-leaf parsley and mix them in with the washed arugula. Remove the peel and pit from the avocado and slice. Add the avocado to the arugula together with the shrimp, pine nuts and drained artichokes. Flavor up the salad with some olive oil, lemon juice, salt and pepper.